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Hi Bold Bakers!
I have 3 amazing homemade pies for you. A gorgeous traditional Pumpkin Pie. A Homemade Apple Pie with a lovely crust on top. And a decadent Pecan Fudge Pie that will blow your mind. I hope you enjoy!
3 Homemade Pies (Pumpkin, Apple, Pecan Fudge)
Ingredients
- FUDGE PECAN PIE
- INGREDIENTS
- 4 Whole Eggs (whisk together)
- 6 oz chocolate (72%), chopped
- 1 Cup (8oz) butter
- 2 Cup (15oz) light brown sugar
- 6 Tbsp All-purpose flour
- 2 Tbsp Vanilla
- 1 Cup (6oz) Toasted pecans
- 1 x 9” Pie shell (I used deep pie dishes)
Instructions
- Coarsely chop the chocolate. In a microwaveable bowl or Pyrex gently melt the butter and chocolate together over a Bain Marie until the butter and chocolate has melted.
- Whisk in the sugar, flour, vanilla and salt.
- Lastly, whisk in the eggs
- Pour the fudge filling into the pie shell. Decorate the top with toasted pecans
- Bake the pie for 1 hour 5 minutes at 350oF (180oC).Take care not to overbake
- Leave to cool and set. Serve warm with ice cream
Ingredients
- APPLE & CRANBERRY PIE
- INGREDIENTS
- 3 cooking apples (granny smith or any preferred apples for cooking)
- 1 cup cranberries (frozen or fresh)
- 2 teaspoons cornstarch (cornflour)
- 4 tablespoons brown sugar
- 1/2 teaspoon vanilla extract (vanilla pod optional)
- 1 x 9” Pie shell (I used deep pie dishes)
Instructions
- Peel and chop your apples. Cut into small pieces
- add in your cranberries, cornstarch, brown sugar and vanilla.
- Mix well together
- Pour into your prepared pie dish.
- Egg wash the rim of the pastry. Top with a layer of pastry. You can get creative and cut out apples or shapes to make a beautiful pie. Egg wash the top of the pastry.
- Bake at 350oF (180oC) for 45-55 minutes or until golden brown.
- Enjoy!
Ingredients
- MAPLE PUMPKIN PIE
- INGREDIENTS
- 2 eggs
- 1 Can (15oz) tinned pumpkin puree
- 1 Cup (8oz ) evaporated milk
- 1/2 Cup (4oz)sugar
- 1/2 Cup (4oz) maple syrup
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 1 x 9” Pie shell. (I used deep pie dishes)
Instructions
- METHOD
- In a large bowl, combine the first seven ingredients and whisk until smooth. Line a 9-in. pie with pastry; trim and flute edges. Pour filling into crust.
- Bake at 425oF (210oC) for 15 minutes. Reduce heat to 350oF (180oC) and bake for 45-50 minutes longer or until crust is golden brown and top of pie is set (cover edges with foil during the last 15 minutes to prevent over browning if necessary). Cool on a wire rack for 1 hour. Refrigerate overnight or until set.
- Enjoy!
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About Us
Meet Gemma
About Us
Meet Gemma
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.
Aloha from Maui Hawaii! I am making the maple pumpkin pie for thanks giving and I am excited to try it! Also I made you scones for my English grandmother and she loved your recipe so much, she said she hasn’t had a scone like that since she was back home. Thank you for sharing.
Why don’t you have a pie category on your website?
can I use the fudge pecan recipe as it is without adding fudge. We like our pecan pie by itself!
Can you mix pecans into the fudge or would that mess the pie up?
I think the recipe of pumpkin pie is very good, I’m going to make it tomorrow. But I have a question.
I am making your recipe of pumpkin puree right now. And I’m using a muscat pumpkin since I don’t find sugar pumpkin in my store. And the pumpkin doesn’t even taste sweet, it taste like a watermelon without sugar. So the question is, should I double the amount of sugar in the pumpkin pie recipe?
Do you need to blind bake the crust prior to pouring in the filling? Why some recipes call for blind baking?
How many days can these pies be left at room temperature?
Hi, Gemma! The recipe sounds good! I cant wait to try it. Can I substitute the evaporated milk with regular milk and the maple syrup with honey for the maple pumpkin pie? Thanks????
hi Gemma, I have a question is it possible to freeze the pie dough for ten minutes rather than placing it in the refrigerator for 30 minutes? I really want to make your apple pie for food tech at school but we have a limited time.
hope u answer soon (before 14th of May) thank you in advance! luv u!
I love your reicpe Gemma
Thanks so much .